To accompany the chops, I have made a Blueberry Balsamic Reduction Sauce – simply because lamb isn’t my favorite meat and it will go beautifully with it and cover up the flavor I am not crazy about in lamb.

To make a basic balsamic reduction sauce, omit blueberries. If you’d like to use a different sweet fruit, you may. Berries work well.

In a small sauce pot on lowest heat, combine balsamic vinegar and blueberries.

Allow to reduce in volume on lowest heat to 1/8 the volume – approximately 1/3 cup. * Tip: Be sure not to allow the mixture to burn on the bottom of the pot.

Taste reduction. Depending upon the quality and sugar content of the balsamic vinegar used, you may need to add the sugar, if desired sweetness is not achieved simply by reducing. Stir in sugar and allow to dissolve completely. Re-taste and proceed accordingly.

Remove from heat and drizzle on plate in a design or serve in a small dipping bowl.

This sauce is very concentrated flavor and only a little smear on the plate is really necessary to serve. It is best not to drizzle on meat, as people may feel the sauce is overpowering. Allow them to dip the meat into it on their plate for best results.

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I hope you enjoyed this Vegetarian Sauce on Cooking with Kimberly! Until next time…

Kimberly Turner is the web-chef behind CookingWithKimberly.com.
Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos.
Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications.
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